Industry insider knowledge, and usage tips on spices and other ingredients

Tag Archives: cayenne pepper

I have been to Okinawa only once, and that was when I had just broken up with my first relationship (hahaha, I wanted to enjoy life even though I was still sad, so I chose to travel alone 😉 ) While I was there, I tried local cuisines such as Okinawa soba and goya chanpuru. I also tried yummy sweets, sata andagi. They were so good. But taco rice! I missed taco rice while I was there. So I cooked my own version when I came back. Different households have a different way of cooking taco rice. Many people use lettuce and … keep reading

Whenever I go to a supermarket for grocery shopping in Hong Kong, I always see some people buying avocado. What I find it very interesting is the Chinese characters used for avocado, 鳄梨. It literally means “crocodile pear.” It seems they were named that way because the surface of avocado skin resembles that of crocodile’s 😀 It’s always interesting to learn something new. Anyway, I have always been a big fan of this crocodile pear, and I always make guacamole when I make tacos. The addition of lime juice and a bit of hot chili makes avocado dip tastes so good. … keep reading

Because my husband loves shrimp, I’ve tested a variety of shrimp dishes in my kitchen, and this mustard shrimp is among my favorites. The combination of wholegrain mustard with garlic and cayenne pepper is mouthwatering. I personally like this one over the garlic shrimp I cook. I hope you will like it 😀 Tips: (1) Deveining process can be a bit messy for those trying it the first time. You can purchase peeled and deveined ones to save your trouble. (2) Coriander can substituted with parsley. Recipe: Mustard Shrimp Serving: 3 Ingredients 600g shrimps, peeled and deveined 4 tablespoon lemon juice 1 tsp of garlic granules … keep reading

Summer is already upon us, and the best way to enjoy is by eating yum food outside. Here’s our take on popular recipe that’s been doing the blog circuit lately: Fish Tacos. The recipe is in two parts: preparing the fish, and assembling the taco. While the ingredients list looks daunting, it’s really simple taken step by step. And at the end of the day you’re rewarded with creamy deep fried comfort food that at least looks mildly healthy and tastes the bomb! Recipe: Fish Tacos Servings: 4 Ingredients For the batter 1 cup all purpose flour 2 tablespoons corn … keep reading

Jambalaya is not one of the first things people think of when cooking a pot luck meal in Hong Kong. Yet it’s full of flavour, and the perfect recipe for success if you’re out to feed an army. This highly nutritious dish will have you set for 2 or 20, and you can customise it with any fillings you like. There’s a lot of ingredients going in, and that means a lot of exciting flavours with each mouthful. So even though it’s just one dish, Jambalaya tastes like a dozen all jam-packed together. A word of warning though… like all … keep reading

This one’s a good recipe to have some excitement in the kitchen while keeping the meal comfort food. It takes about 30-40 minutes from start to finish, but you’ll be well rewarded with one of the best evolutions to a classic favourite. The Blackened Chicken is packed with a lot of spices, the creaminess and heat makes this dish super addictive! If you want to make your version less rich, substitute half the cream for milk… but when you’re a foodie, who cares about calories! Recipe: Fettucine Alfredo with Blackened Chicken Serves: 4 Ingredients For the Alfredo Sauce – 3 … keep reading

This mouthwatering recipe is our latest creation and what we think is one of the best recipes combining the warmth of Indian spices and the aromatics of european herbs. All in yummy snack form of french fries. Who’s gonna say no to that? There’s cayenne, paprika, for spice which is balanced with lovely sweetness from cardamom, sugar and sour from pink himalayan salt. Then adding in the herbs and staple garlic / ginger to get our delicious gobsmacking Peri Peri flavour. The chips can be made wet or crispy, it’s up to you. Our recipe below is for a crispy … keep reading

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Our company's Spice Trade blog was started to provide more transparency to consumers about where their food ingredients and spices come from. We compile our decades of knowledge and condense it into sizeable chunks for our customers to read and learn from. Wherever possible, our information is backed up by scientific research, linked directly to from the posts. Please note that due to market fluctuation, certain recommendations and information may be out of date.